1/1 Photo of Turkey and Dressing Sous Vide (And Bonus Stock)
15 hrs 15 mins
14 hrs 30 mins
Whtie and dark meat have different needs. This allows the turkey to be made easily with no mess, no fuss and ALWAYS juicy! This year I had a small gathering so I only cooked half the turkey and the rest awaits me in the freezer. It will feel a little backwards, however works well. You can choose a different profile of seasoning to your taste.
My Private Note
Units: US | Metric
- 1Sharpen your knife. Remove the neck and giblets from the bird. Put them in a stock pot.
- 2Cut off the leg and thigh (separately or attached).
- 3Cut off the back, break it up and put it in the stock pot.
- 4Cut each breast off the bone. Best done with a boning knife.
- 5Put any trimmings or extra parts in the stock pot. Add seasonings to taste and cover with water.
- 6Boil the bits and parts.
- 7Place each breast and each thigh/leg qurarter in a vacuum seal bag with olive oil, lemon slice, rosemary twigs, garlic, thyme or whatever aromatics you prefer.
- 8Vacuum seal. If you don't have vacuum sealer, just use freezer bags and get as much air out as possible and seal. Put in the fridge to hold.
- 9I either throw the wings in the stock pot or seal them separately.
- 10When the bits are done in the stock pot, use tongs to get our all parts and giblets.
- 11I dice the giblets up and add to my favorite dressing recipe alog with some of the stock.
- 12Place your dressing in a vacuum eal bag (or freezer bag) and take the air out. Place it in the fridge with the turkey.
- 13Pick all the meat off the bones and parts. Throw the meat back in the stock pot and throw the bones away. You now have quite a bit of soup stock to freeze or refrigerate for later.
- 14Set you sous vide for 176 F and place your dark meat in for 12 hours. I do this the night before.
- 15The next morning set your sousvide for 145 F and add your white meat and dressing. Let it go for 2-3 hours. 2 1/2 is what I do.
- 16Your oven is free for all the other lovely things you are making.
- 17When you are ready to take it all out. Place the turkey and dressing packets in a large bowl.
- 18If serving right away empty the dressing into a bowl. I find it takes a bit of time before everything goes on as I will make gravy. So I put the dressing in an oven OK bowl and place it in the oven to stay hot. This way it gets a nice crust on it.
- 19Empty the turkey out into the bowl with all the juices. Use the juices to make your gravy.
- 20Now you have a choice -- are you serving the meat with or without the skin. If without, take the skin off and slice for serving.
- 21If you want to serve it with skin either broil for 10-15 minutes or use a kitchen torch to get that lovely brown skin, then skice and serve. If you take it off, save and finish it in a skillet later for a real treat.
- 22Since you used the carcass to make your stock, there is almost nothing to clean up at the end. So much easier.
- 23If you have cooked this ahead of serving day, just reheat in 146F for an hour -- then finish under broiler is you want to do so.
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Nutritional Facts for Turkey and Dressing Sous Vide (And Bonus Stock)
Serving Size: 1 (5130 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 8208.0
- Calories from Fat 3702
- Total Fat 411.4 g
- Saturated Fat 115.9 g
- Cholesterol 3488.4 mg
- Sodium 3334.5 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 1047.5 g